Ingredients
2 cups all-purpose flour1 cup sugar3 teaspoons baking powder1/2 teaspoon salt2 eggs1 cup milk1/2 cup vegetable oil1 teaspoon lemon extract1 cup fresh or frozen cranberries, halved1/3 cup slivered almonds, toasted
Preparation
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
